Air guide device of soy sauce koji making equipment
By using the air guide device of the soy sauce koji-making equipment, the ventilation mechanism is used to achieve internal air circulation and heat management, which solves the problem of heat loss when supplying fresh air and reduces energy consumption and production costs.
Patent Information
- Application Number
- CN202520209728.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-02-10
- Publication Date
- 2026-02-24
- Estimated Expiration
- 2035-02-10
AI Technical Summary
In the current technology for supplying fresh air to the koji-making process for soy sauce, the heat of the koji material is carried away by the fresh air supplied by the blower, resulting in increased energy consumption and production costs.
Design an air guide device for soy sauce koji-making equipment. By incorporating a ventilation mechanism, including a supply component, a circulation component, and an air exchange component, internal air circulation and heat management are achieved to avoid heat loss.
It reduces heat loss due to the supply of fresh air, thereby reducing energy consumption and production costs.
Smart Images
Figure CN223936478U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of soy sauce koji-making technology, specifically to a wind guide device for soy sauce koji-making equipment. Background Technology
[0002] In the production of edible soy sauce, the purpose of koji making is to inoculate Aspergillus oryzae into the koji material. The koji material contains rich protein and starch substances, which provide the material basis for the germination, growth, reproduction and enzyme production of Aspergillus oryzae. However, Aspergillus oryzae is an aerobic microorganism, and fresh air is required at each stage of its germination, growth, reproduction and enzyme production. At the same time, it has strict requirements on the temperature of the koji material.
[0003] Currently, existing technologies typically use fans to supply air and regulate temperature. If the temperature is too high, fans are needed to ventilate and remove the heat; if the temperature is too low, the koji material needs to be heated.
[0004] In the above scheme, if the temperature of the koji material is suitable, supplying fresh air to the koji material by means of ventilation will take away some heat. At this time, it is necessary to heat the koji material to offset the heat loss caused by ventilation, thereby increasing energy consumption and production costs. Utility Model Content
[0005] The purpose of this utility model is to overcome the shortcomings of the prior art and provide a ventilation device for soy sauce koji making equipment. By providing a ventilation mechanism, the heat loss caused by supplying fresh air to the koji material can be reduced, solving the problem that some heat is carried away when supplying fresh air to the koji material in the prior art, thereby reducing energy consumption and production costs.
[0006] The solution of this utility model to the aforementioned technical problem is:
[0007] A ventilation device for a soy sauce koji-making equipment includes a koji-making tank. A supply port, a circulation port, and a ventilation port are fixed on the side wall of the koji-making tank. A frame is provided on one side of the koji-making tank, and a ventilation mechanism is provided on the frame. The ventilation mechanism includes a supply component, a circulation component, and a ventilation component. A set of movable components is provided at the lower end of each of the supply component, the circulation component, and the ventilation component.
[0008] When fresh air needs to be supplied to the koji-making tank, a set of moving components is activated, driving the supply component to move and connect it to the supply port. If the temperature of the koji material is suitable, another set of moving components is activated, driving the circulation component to move and connect it to the circulation port. Then, the supply component is activated again, thus supplying fresh air to the koji-making tank. Under the action of the circulation component, the air in the koji-making tank passes through the circulation port, the circulation component, and the supply component in sequence, before re-entering the koji-making tank through the supply port, creating an internal air circulation within the koji-making tank. This accelerates the koji-making process. The internal air circulation rate ensures that it will not affect the growth and reproduction of Aspergillus oryzae and reduces heat loss, thereby reducing energy consumption and production costs. If the temperature of the koji material is too high, a set of moving components is activated to move the ventilation components, connecting the ventilation components and the ventilation port. Fresh air is then supplied to the koji-making tank through the supply component. Under the action of the ventilation components, the air in the koji-making tank is discharged from the ventilation components after passing through the ventilation port. At the same time, it can also remove some of the heat in the koji-making tank, thereby reducing the temperature of the koji material and preventing the growth and reproduction of Aspergillus oryzae from being affected by excessive temperature.
[0009] By incorporating a ventilation system, heat loss caused by supplying fresh air to the koji material can be reduced, solving the problem that existing technologies would remove some heat when supplying fresh air to the koji material, thereby reducing energy consumption and production costs.
[0010] The utility model is further configured such that: the supply component includes a fan fixed in the frame, a circulating air box fixed on the air outlet end of the fan, a first ventilation hose fixed on the side wall of the circulating air box, a supply pipe fixed at the end of the first ventilation hose, and the supply pipe is arranged on a set of movable components.
[0011] With the above technical solution, when fresh air needs to be supplied into the fermentation tank, a set of moving components is activated to move the supply pipe, so that the supply pipe is connected to the supply port. Then, the fan is activated so that the air passes through the circulating air box, the first ventilation hose and the supply pipe in sequence, and finally enters the fermentation tank from the supply port, thereby supplying fresh air into the fermentation tank.
[0012] The utility model is further configured such that: the circulation component includes a second ventilation hose fixed on the side wall of the circulation air box, the end of the second ventilation hose is fixed with a circulation pipe, and the circulation pipe is arranged on a set of movable components.
[0013] The above technical solution allows for faster air circulation within the fermentation tank. When it is necessary to accelerate the airflow rate, a set of moving components is activated to move the circulation pipe, connecting it to the circulation port. Then, the supply component is activated, causing the air in the fermentation tank to pass sequentially through the circulation port, circulation pipe, second ventilation hose, circulation air box, and supply component, finally entering the fermentation tank from the supply port. This creates an internal air circulation within the fermentation tank, thereby accelerating the airflow rate.
[0014] The utility model is further configured such that: the ventilation assembly includes a first ventilation pipe fixed on the frame, a third ventilation hose fixed to the end of the first ventilation pipe, a second ventilation pipe fixed to the end of the third ventilation hose, and the second ventilation pipe is disposed on a set of movable components.
[0015] The above technical solution allows for the reduction of the temperature of the koji material when a set of moving components is activated to move the second ventilation pipe, connecting it to the ventilation port. Fresh air is then supplied to the koji-making tank through the supply component, and the air in the koji-making tank passes through the ventilation port, the second ventilation pipe, and the third ventilation hose in sequence, finally being discharged from the first ventilation pipe. This process also removes some of the heat from the koji-making tank, thereby reducing the temperature of the koji material.
[0016] The utility model is further configured such that: the moving component includes two slide rails symmetrically fixed on the frame, multiple sliders are slidably connected on the slide rails, the upper ends of the multiple sliders are fixed with the same support plate, the supply pipe, the circulation pipe and the second air exchange pipe are respectively fixed on the upper end of the support plate of a set of moving components, and a cylinder is fixed inside the frame, the output end of the cylinder is fixed on the side wall of the support plate.
[0017] With the above technical solution, when it is necessary to move the supply pipe, circulation pipe or second air exchange pipe, the corresponding cylinder is activated to move the corresponding support plate, thereby moving the supply pipe, circulation pipe or second air exchange pipe.
[0018] The utility model is further configured such that a rubber ring is fixed on the inner wall of each of the supply pipe, the circulation pipe, and the second ventilation pipe.
[0019] The above technical solutions can improve the airtightness when the supply pipe is connected to the supply port, the circulation pipe to the circulation port, and the second ventilation pipe to the ventilation port.
[0020] The beneficial effects of this utility model are:
[0021] Compared with existing technologies, by incorporating a ventilation mechanism, heat loss caused by supplying fresh air to the koji material can be reduced. This solves the problem that existing technologies would carry away some heat when supplying fresh air to the koji material, thereby reducing energy consumption and production costs. Attached Figure Description
[0022] Figure 1 This is a front view of the koji-making jar with some parts removed, according to this utility model.
[0023] Figure 2 This is a three-dimensional structural diagram of the present invention.
[0024] Reference numerals in the attached diagram: 1. Koji-making tank; 2. Supply port; 3. Circulation port; 4. Ventilation port; 5. Frame; 6. Fan; 7. Circulation air box; 8. First ventilation hose; 9. Supply pipe; 10. Second ventilation hose; 11. Circulation pipe; 12. First ventilation pipe; 13. Third ventilation hose; 14. Second ventilation pipe; 15. Slide rail; 16. Slider; 17. Support plate; 18. Cylinder; 19. Rubber ring. Detailed Implementation
[0025] The specific embodiments of this utility model will be further described in detail below with reference to the accompanying drawings and examples. The following examples are used to illustrate this utility model, but are not intended to limit the scope of this utility model.
[0026] The following is for reference Figures 1 to 2 This utility model will now be described.
[0027] A ventilation device for a soy sauce koji-making equipment includes a koji-making tank 1. A supply port 2, a circulation port 3, and an air exchange port 4 are fixed on the side wall of the koji-making tank 1. A frame 5 is provided on one side of the koji-making tank 1. A ventilation mechanism is provided on the frame 5. The ventilation mechanism includes a supply component, a circulation component, and an air exchange component. A set of movable components is provided at the lower end of each of the supply component, circulation component, and air exchange component.
[0028] When fresh air needs to be supplied to the koji-making tank 1, a set of moving components is activated, driving the supply component to move and connect the supply component to the supply port 2. If the temperature of the koji material is suitable, another set of moving components is activated, driving the circulation component to move and connect the circulation component to the circulation port 3. Then, the supply component is activated again, thus supplying fresh air to the koji-making tank 1. Under the action of the circulation component, the air in the koji-making tank 1 passes through the circulation port 3, the circulation component, and the supply component in sequence, and then re-enters the koji-making tank 1 through the supply port 2, forming an internal air circulation within the koji-making tank 1, thereby accelerating the koji-making process. The air circulation rate inside tank 1 ensures that it does not affect the growth and reproduction of Aspergillus oryzae and reduces heat loss, thereby reducing energy consumption and production costs. If the temperature of the koji material is too high, a set of moving components is activated to move the ventilation components, connecting the ventilation components with the ventilation port 4. Fresh air is then supplied to the koji-making tank 1 through the supply components. Under the action of the ventilation components, the air in the koji-making tank 1 is discharged from the ventilation components after passing through the ventilation port 4. At the same time, it can remove some of the heat in the koji-making tank 1, thereby reducing the temperature of the koji material and preventing the growth and reproduction of Aspergillus oryzae from being affected by excessive temperature.
[0029] By incorporating a ventilation system, heat loss caused by supplying fresh air to the koji material can be reduced, solving the problem that existing technologies would remove some heat when supplying fresh air to the koji material, thereby reducing energy consumption and production costs.
[0030] The supply assembly includes a fan 6 fixed inside the frame 5, a circulating air box 7 fixed at the air outlet end of the fan 6, a first ventilation hose 8 fixed on the side wall of the circulating air box 7, a supply pipe 9 fixed at the end of the first ventilation hose 8, and the supply pipe 9 is mounted on a set of movable components.
[0031] When fresh air needs to be supplied to the fermentation tank 1, a set of moving components is activated to move the supply pipe 9 so that the supply pipe 9 is connected to the supply port 2. Then the fan 6 is activated so that the air passes through the circulating air box 7, the first ventilation hose 8 and the supply pipe 9 in sequence, and finally enters the fermentation tank 1 from the supply port 2, thereby supplying fresh air to the fermentation tank 1.
[0032] The circulation assembly includes a second ventilation hose 10 fixed to the side wall of the circulation air box 7, and a circulation pipe 11 fixed to the end of the second ventilation hose 10. The circulation pipe 11 is arranged on a set of movable components.
[0033] When it is necessary to accelerate the air circulation rate in the fermentation tank 1, a set of moving components is activated to move the circulation pipe 11, so that the circulation pipe 11 is connected to the circulation port 3. Then the supply component is activated, so that the air in the fermentation tank 1 passes through the circulation port 3, the circulation pipe 11, the second ventilation hose 10, the circulation air box 7 and the supply component in sequence, and finally enters the fermentation tank 1 from the supply port 2. This can form an internal circulation of air in the fermentation tank 1, thereby accelerating the air circulation rate in the fermentation tank 1.
[0034] The ventilation assembly includes a first ventilation pipe 12 fixed on the frame 5, a third ventilation hose 13 fixed to the end of the first ventilation pipe 12, a second ventilation pipe 14 fixed to the end of the third ventilation hose 13, and the second ventilation pipe 14 is disposed on a set of movable components.
[0035] When it is necessary to lower the temperature of the koji material, a set of moving components is activated to move the second ventilation pipe 14, so that the second ventilation pipe 14 is connected to the ventilation port 4. Fresh air is then supplied to the koji-making tank 1 through the supply component, and the air in the koji-making tank 1 passes through the ventilation port 4, the second ventilation pipe 14 and the third ventilation hose 13 in sequence, and finally is discharged from the first ventilation pipe 12. At the same time, some of the heat in the koji-making tank 1 can be carried away, thereby lowering the temperature of the koji material.
[0036] The moving component includes two slide rails 15 symmetrically fixed on the frame 5. Multiple sliders 16 are slidably connected on the slide rails 15. The upper ends of the multiple sliders 16 are fixed to the same support plate 17. The supply pipe 9, the circulation pipe 11, and the second air exchange pipe 14 are respectively fixed to the upper ends of the support plate 17 of a set of moving components. A cylinder 18 is fixed inside the frame 5. The output end of the cylinder 18 is fixed to the side wall of the support plate 17.
[0037] When it is necessary to move the supply pipe 9, circulation pipe 11 or second air exchange pipe 14, the corresponding cylinder 18 is activated to move the corresponding support plate 17, thereby moving the supply pipe 9, circulation pipe 11 or second air exchange pipe 14.
[0038] A rubber ring 19 is fixed on the inner wall of each of the supply pipe 9, the circulation pipe 11, and the second ventilation pipe 14.
[0039] It can improve the airtightness when the supply pipe 9 is connected to the supply port 2, the circulation pipe 11 to the circulation port 3, and the second ventilation pipe 14 to the ventilation port 4.
[0040] Working principle:
[0041] When fresh air needs to be supplied to the fermentation tank 1, a cylinder 18 is activated, moving a support plate 17, which in turn moves the supply pipe 9, connecting it to the supply port 2. If the temperature of the fermented material is suitable, a set of moving components is activated, moving the circulation pipe 11, connecting it to the circulation port 3. Then, the blower 6 is activated, causing air to pass sequentially through the circulating air box 7, the first ventilation hose 8, and the supply pipe 9, finally entering the fermentation tank 1 through the supply port 2. This allows fresh air to be supplied to the fermentation tank 1. Under the action of the circulation pipe 11, the air in the fermentation tank 1 passes sequentially through the circulation port 3, the circulation pipe 11, the second ventilation hose 10, the circulating air box 7, and the supply components, finally entering the fermentation tank 1 through the supply port 2. This allows the air inside the fermentation tank 1 to form an internal circulation, thereby accelerating the air circulation rate inside the fermentation tank 1, ensuring that the growth and reproduction of Aspergillus oryzae are not affected, reducing heat loss, thus lowering energy consumption and production costs. If the temperature of the fermentation material is too high, a set of moving components is activated to move the second ventilation pipe 14, connecting the second ventilation pipe 14 to the ventilation port 4. Fresh air is then supplied to the fermentation tank 1 through the supply component, and the air inside the fermentation tank 1 passes through the ventilation port 4, the second ventilation pipe 14, and the third ventilation hose 13 in sequence, and finally exits from the first ventilation pipe 12. At the same time, it can remove some of the heat inside the fermentation tank 1, thereby lowering the temperature of the fermentation material and preventing the growth and reproduction of Aspergillus oryzae from being affected by excessive temperature.
[0042] The above description is only a preferred embodiment of the present utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present utility model. These improvements and modifications assumed above should also be considered within the protection scope of the present utility model.
Claims
1. A guide air device for a soy sauce koji-making apparatus, comprising a koji-making tank (1), characterized in that: The side wall of the koji-making tank (1) is fixed with a supply port (2), a circulation port (3) and a ventilation port (4). A frame (5) is provided on one side of the koji-making tank (1). A ventilation mechanism is provided on the frame (5). The ventilation mechanism includes a supply component, a circulation component and a ventilation component. A set of moving components is provided at the lower end of each of the supply component, the circulation component and the ventilation component.
2. The air guide device of the soy sauce koji-making equipment according to claim 1, characterized in that: The supply assembly includes a fan (6) fixed inside the frame (5), a circulating air box (7) fixed at the air outlet of the fan (6), a first ventilation hose (8) fixed on the side wall of the circulating air box (7), a supply pipe (9) fixed at the end of the first ventilation hose (8), and the supply pipe (9) is mounted on a set of movable components.
3. The air guide device of the soy sauce koji-making equipment according to claim 2, characterized in that: The circulation assembly includes a second ventilation hose (10) fixed to the side wall of the circulation box (7), and a circulation pipe (11) is fixed to the end of the second ventilation hose (10). The circulation pipe (11) is mounted on a set of movable components.
4. The air guide device of the soy sauce koji-making equipment according to claim 3, characterized in that: The ventilation assembly includes a first ventilation pipe (12) fixed on the frame (5), a third ventilation hose (13) fixed to the end of the first ventilation pipe (12), a second ventilation pipe (14) fixed to the end of the third ventilation hose (13), and the second ventilation pipe (14) is mounted on a set of movable components.
5. The air guide device of the soy sauce koji-making equipment according to claim 4, characterized in that: The moving component includes two slide rails (15) symmetrically fixed on the frame (5). Multiple sliders (16) are slidably connected on the slide rails (15). The upper ends of the multiple sliders (16) are fixed with the same support plate (17). The supply pipe (9), circulation pipe (11), and second air exchange pipe (14) are respectively fixed on the upper end of the support plate (17) of a set of moving components. A cylinder (18) is fixed inside the frame (5). The output end of the cylinder (18) is fixed on the side wall of the support plate (17).
6. The air guide device of the soy sauce koji-making equipment according to claim 4, characterized in that: A rubber ring (19) is fixed on the inner wall of each of the supply pipe (9), the circulation pipe (11), and the second ventilation pipe (14).